Shepherd’s Pie

Ingredients

• 1 ½ lbs lean ground beef
• 1 cup chopped onions
• ¼ cup all purpose flour
• 1 teaspoon salt
• ½ teaspoon pepper
• ¼ teaspoon dried thyme
• 10 oz can beef broth
• ½ can water
• 2 teaspoons Worcestershire sauce
• 1 bay leaf
• ½ cup finely diced carrots
• ½ cup frozen corn
Garlic mashed potatoes:
• 2 lbs potatoes (5-6 medium), peeled and cubed
• 6 garlic cloves, peeled and lightly crushed
• ¾ cup buttermilk or 2% milk
• Salt and pepper to taste
• 1 egg, lightly beaten

Instructions

1. Using a large non-stick frying pan, cook ground beef over medium heat until no longer pink. Break meat up as it cooks.
2. Add onions and garlic; cook until softened.
3. Stir in flour, salt, pepper and thyme.
4. Add broth, water, Worcestershire, bay leaf and carrots.
5. Simmer, stirring occasionally, for about 20 minutes, or until quite thick and carrots are tender.
6. Stir in corn. Correct seasonings, remove bay leaf and spread mixture in a deep casserole. Let cool slightly.
7. Meanwhile, place potatoes in a saucepan with garlic and cover with water. Add salt, bring to a boil and simmer gently until tender.
8. Drain well and mash. Beat in buttermilk, salt and pepper.
9. Reserve 1 tablespoon of beaten egg and add remainder to mixture.
10. Spread potato mixture over meat and brush with reserved egg.
11. Bake at 350°F for 40-45 minutes.
12. Serve and enjoy!

Notes